KISSing Classically Crafted Cocktails
Here’s the classically crafted cocktail conundrum:
- Use of obscure spirits that are normally available somewhere you’re not.
- Odd tinctures, infusions, syrups, bitters, or other crazy concoctions beyond the scope of you, your staff, and most especially your patrons.
- It’s either high tech cubes or low tech blocks and ice picks. Whatever happened to just plain old ice?
- The crowd is three deep up and down the bar and you want me to mix a 10 ingredient cocktail involving bacon?
- WTF …
Time to dial it back a little, ya’ think?
Can we Keep It Simple Stupid?
Yes and yes.
Let’s make all those esoteric craft cocktails a really good reason to visit New York, San Francisco, New Orleans, and all the other major centers of contemporary spirituous innovation. Let’s focus on what we can do here, in the mainstream of Main Street where most of the rest of the world lives, works, plays, and drinks. And let’s make sure we’re doing it as well as we can.
And I’m happy to give you a hand with all this.
When all you’re looking for is an opinion, a few thoughts, a suggestion or two, contact the Cocktail Kibitzer . Just send me an email and we can knock this thing around. Of if I offended you in one of my blog posts, let’s talk about it. If I’m wrong, I’ll retract. If I’m right, maybe I can help.
Using the techniques I’ve developed with my Guerrilla Cocktail project, I can create featured, signature, or other specialty cocktails using existing inventory or other easily accessible ingredients.
For an enjoyable program, I also have my presentation, When Cocktail Was a Drink, which can be adapted to a training session for bartenders and servers.
All these services could be of interest to bars, restaurants, caterers, and event planners.
Or …
Just steal the ideas and creations from my Guerrilla Cocktail Blog.
